Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals

Authors :: Peter C. Thomson
Robyn D. Warner
Michael Friend
Michael Campbell
Minh Ha
David McGill
Zahra Naqvi
Source :: Meat Science. 175:108435
Publication Year :: 2021
Publisher :: Elsevier BV, 2021.
Abstract: This study investigated the effect of the age of the animal, sous vide cooking and ageing on tenderness and water-holding capacity of bovine biceps femoris (BF) and semitendinosus (ST). Samples of each muscle from young (

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